Photograph of the finished Zuppa di lenticchie

Italy · Súp đậu lăng kiểu Ý

Zuppa di lenticchie

1 hr Hands-on time + 35 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lentils Lentils 11.3 oz
  • Photograph of Carrot Carrot 2
  • Photograph of Celery Celery 4.2 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Canned tomatoes Canned tomatoes 9.9 oz
  • Photograph of Garlic Garlic 4 cloves
  • Photograph of Bay leaf Bay leaf 4 leaves
  • Photograph of Vegetable broth Vegetable broth 6 ¾ cups
  • Photograph of Olive oil Olive oil ⅓ cup
  • Photograph of Salt Salt 0.4 oz
  • Photograph of Black pepper Black pepper 0.1 oz

Method

  1. 1 Rinse the lentils thoroughly, remove any grit, and drain.
  2. 2 Sauté diced onions, carrots, and celery in olive oil for 8 minutes until softened and sweet.
  3. 3 Add minced garlic, bay leaves, and canned tomatoes, and stir for 3 minutes.
  4. 4 Add the lentils and vegetable broth, and simmer for 35 minutes until the lentils are tender but not mushy.
  5. 5 Season with salt and pepper, add bay leaves, drizzle with raw olive oil, and serve with toasted bread.

With an appliance

  • Pressure cooker 42 min

    Replace step 4: cook lentils at high pressure for 9 minutes, then allow to air-dry for 8 minutes; this reduces the cooking time to approximately 18 minutes, resulting in evenly tender lentils without the need for constant monitoring. Air-drying prevents the lentils from overflowing.

Start cooking